Indian Cucumber Raita or Kheere ka Raita is a yogurt-based creamy side dish made with freshly grated cucumbers, yogurt, and some basic herbs and spices. Cucumber raita is as cool in nature as cucumber itself.
This amazingly delicious side dish ‘Cucumber Raita’ mingles excellently well with every spicy Indian dish. You can serve this mildly spiced raita as a side dish with your favorite Indian meal, or as a dip for your favorite snacks.
This 5-minute healthy and delicious cucumber raita is very simple to make and complements all types of main course meals. Just some mixing and chopping is all you need to know to make this rejuvenating yogurt dip at home.
Cucumber raita is also popular worldwide at Indian restaurants. So I am quite sure that you might have encountered this refreshing yogurt dip during your visit to Indian restaurants.
This Cucumber Raita:
✓is fiber & protein-rich.
✓ is gluten-free and low carb.
✓ is refreshingly cooling.
✓ has good digestive properties.
✓ goes well with almost everything.
✓ is easy to customize.
✓ is no-cook and takes only 5 minutes.
✓ helps to beat the spicy heat of meals.
What is Raita?
Raita which is a yogurt-based dip is an integral part of Indian cooking. This Indian accompaniment is usually prepared with plain yogurt (dahi/curd), and some spices. Here, seasoned yogurt is blended with some vegetables, fruits, or fried puffs (boondi), depending upon the raita recipe you are planning to make.
Raita in general is considered super healthy, soothing, exhilarating, and cooling. That is why it complements beautifully with Indian spicy meals.
Many raita varieties use diverse ingredients like cucumbers, onions, tomatoes, carrots, radish, grapes, potatoes, pineapple, mangoes, and many more.
You can either use cooked/raw vegetables, fruits, nuts, or even crispy namkeens. Options are endless — you can easily customize any raita the way you like it.
What is Cucumber Raita?
This incredibly delicious Cucumber Raita, also known as ‘Kheere ka Raita’, has a smooth and refreshing infused taste of chilled cucumbers with yogurt, some spices and herbs. It has that perfect mild taste that can easily be blended with any meals. Thus, it complements all types of food.
This fuss-free and easy to make Cucumber Raita is an impeccable side dish for any meal.
Cucumbers and yogurt help in digestion and bring down the heat in spicy food and take away the spicy aftertaste. It is believed that due to amazing cooling and refreshing properties of cucumber and yogurt, it keeps the body cool during hot summer months.
How to serve Cucumber Raita?
There are many ways to serve cucumber raita.
You can have it for breakfast along with some . Have it for lunch if you are pairing it with or . Or you can enjoy it as a side dish for dinner along with some , a curry, rice, and a lentil dish. If you want, you can also have it as a dip to go with favorite crackers, , fritters, or any other spicy snacks.
Here are some meal ideas to serve cucumber raita:
Meal idea 5: Cucumber Raita, How To Make Masala Khichdi
Meal idea 6: Cucumber Raita, and Restaurant Style Vegetable Biryani
How to make Cucumber Raita?
Cucumber raita is effortless to make.
This is how Cucumber Raita is made in 4 easy steps.
Step 1: Peel, grate cucumber and chop green chili.
Step 2: Whisk yogurt with spices.
Step 3: Add cucumber and green chili, and coriander leaves to yogurt.
Step 4: Mix well, chill for 30 minutes. Enjoy.
Full written recipe is in the recipe box on this page.
What are the ingredients you will need to make Cucumber Raita?
Cucumber raita has a few simple ingredients which are easily available in any kitchen.
These ingredients are:
- Green chili
- Mint or coriander leaves
- Thick yogurt
- Fresh Cucumber
- Roasted cumin powder
- Salt & pepper
How to store Cucumber Raita?
Cucumber raita tastes best when served fresh. But if you have leftover raita then you can refrigerate it in an airtight container for overnight or up to 8-10 hours. After that, it will release some water and will not taste fresh.
Can I freeze Cucumber Raita?
I would not suggest that you freeze this raita. It’s because after freezing this would lose textures and flavors. So freezing is not recommended.
Can I make this Cucumber Raita in advance?
Yes, you can. Grate the cucumbers and store them in a separate container. Whisk the yogurt with spices and store it. Add cucumbers and green chilies only at the time when you want to serve it.
Can I use Cucumber Raita as a dip?
How to make Cucumber Raita with tadka (tempering)?
To temper, heat some oil/ghee in a small frying or tadka pan. After that add mustard or cumin seeds, a pinch of asafoetida, some curry leaves, and dried whole red chili. Sauté them for a few seconds, and then pour this tadka over raita.
Some wonderful tips and variations to make your best cucumber raita each time:
I have added grated cucumber to this raita, but you can also finely chop, or thinly slice your cucumber.
Peeling isn’t necessary if using English cucumbers. You can grate it with the skin if you’re using English cucumbers.
You can also add 1 teaspoon of sugar or honey to make this cucumber raita slightly sweet.
If you want to make onion cucumber raita, then add some finely chopped or grated onions to it.
Instead of mixing with hands, you can also blend yogurt using a hand blender.
If you want more minty and herby flavors in this cucumber raita, then add mint and coriander leaves to the yogurt and then blend it using a hand blender or a food processor.
If green chilies are too hot for you, then you can skip it.
If you don’t have black salt, then you can also use pink salt, or just skip it.
You can also swap green chili with red chili powder or cayenne pepper powder.
If you want a rich flavor, then you can also use milk instead of water.
I use thick yogurt because it produces rich and creamy raita. You can also use regular plain yogurt. If your yogurt is thin, then use 1(½) cups of yogurt and skip the water.
You can also add the tempering to this cucumber raita.
You can also add some chaat masala powder for added flavors.
Minimum 30 minutes refrigeration is suggested. This is because the flavors intensify and mingle beautifully when the prepared raita sits in the refrigerator for some time.
Raita only tastes great when it is chilled. So don’t leave raita to rest at the kitchen counter.
You can also add some dried mint powder for refreshing flavors.
If you have stored your grated cucumbers and you think that they are too watery, then feel free to squeeze the juice before adding it to the raita.
If you’re squeezing cucumbers, then do not throw away the nutritious cucumber juice. You can make a cucumber cooler with it by adding a pinch of salt, crushed mint leaves, some lemon juice, and chilled water.
If you are looking for more Raita recipes then do check these interesting recipes:
Cucumber Raita - Kheere Ka Raita (Step-by-step photo instructions)
HOW TO MAKE CUCUMBER RAITA //
- Peel cucumber. Then finely grate it using a grater or a food processor. You can also chop the cucumber.
- Next, chop green chili and set them aside.
- Add 1 cup chilled thick yogurt and 1/2 cup water to a mixing bowl. Mix well until smooth.
- Add seasonings (salt, black salt, roasted cumin powder, and black pepper powder) and mix well. Alternatively, you can blitz yogurt, water, and seasonings in a food processor until smooth.
- Next add grated cucumbers, green chili, and coriander leaves to the yogurt bowl. Stir well until combine. Refrigerate for 30 minutes.
HOW TO SERVE CUCUMBER RAITA //
- Transfer chilled cucumber raita to a serving dish and sprinkle with some cumin powder, chili flakes. Then top it with some chopped cucumber, chopped coriander, and mint leaves. Serve along with khichdi or any of your favorite meals.